Cube Café’s Grape Pie
Recipe courtesy of Jun Tan
8 or 9-inch pie pan
6 1/4 oz all-purpose flour
2 Tablespoons sugar
1/4 tsp salt
4 oz butter, cold, cut into 1/2 inch cubes
4 oz cream cheese, cold, cut into 1/2 inch cubes
1 1/2 Tablespoons fresh lemon juice
8 cups champagne or concord grapes
*Using a food processor, roughly chop the grapes and place them in a strainer set over a bowl. Keep them in the refrigerator overnight to drain out the juices.
1 cup sugar
1/4 cup all purpose flour
1/8 tsp salt
2 tsp fresh lemon juice
To make the crust:
Using a food processor, combine the flour, sugar and salt. Add butter and cream cheese, pulse until it resembles pea size crumbs. Add lemon juice; pulse until it forms a ball. Do not over-mix!
Flatten the dough to about an inch thick and wrap with plastic wrap. Refrigerate for about 30 minutes.
Cut the dough in half, roll the first half to fit the entire pan with about 1/4 inch extra overhang from the edge of the pan. Roll out the second half big enough to cover the top, set aside.
To make the pie filling:
Combine all ingredients (minus the extra juice drained out of the grapes) in a bowl and mix well.
Pour filling in prepared crust. Brush the edge of the dough with egg wash and cover with the top portion of rolled out dough. Pinch the two edges together and twist the edges to seal.
Brush the top with egg wash and sprinkle with sugar. Cut a small slit in the middle of the pie.
Bake for 30-45 minutes in a 425 degree oven until golden brown and bubbly.
Let the pie rest for 30 minutes before serving.
Serve with ice cream or fresh cream.
Music Break: You Are My Sunshine by Travis Wammack